Formulation of lumoca muffins made with pumpkin and mocaf flour: organoleptic acceptance among obese children

Abstract

Childhood obesity continues to increase, highlighting the need for healthier snack alternatives based on local food ingredients. This study developed Lumoca Muffin, a muffin made from pumpkin and modified cassava flour (MOCAF), as a nutritious snack. This study employed an experimental design with three formulations (P0, P1, and P2). Organoleptic testing was conducted on 30 semi-trained panelists, and the data were analyzed using the Friedman and Wilcoxon tests. The results showed no significant differences in color, aroma, and texture (p>0.05), while taste differed significantly (p<0.05). Formulation P0 achieved the highest overall preference, whereas P1 showed the highest acceptance for most sensory attributes. MOCAF substitution did not significantly affect most sensory characteristics of the product. The combination of wheat flour and MOCAF produced muffins with acceptable sensory quality. Lumoca Muffin has the potential to serve as a healthy snack alternative for children with obesity. Further studies are needed to evaluate its nutritional value and consumer acceptance among the target population.